Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker.

When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed them ever since.  In that box was a simple recipe fro Beer Bread. I think this is the perfect recipe for kids in college and just graduating, too.

It is so god, just as the recipe instructions, but it also lends itself to creativity and variations. I recently posted an IGTV and I encourage you to take a look. As long as you keep the ratios the same, and the general nature of the ingredient, the recipe should turn out great.

For example, the original recipe calls for 1/3 cup butter, melted,  if you want to sub out that fat, you could use olive oil or any other kind as long as it still measures 1/3 cup in its final form. 1/3 cup coconut oil out of the jar is not the same as 1/3 of a cup melted coconut oil. Same goes with sugar. 3 tablespoons of granulated sugar could be substituted with 3 tablespoons honey agave or even packed brown sugar. You see where I’m going with all of this?

I did a standard recipe and then subbed olive oil for the butter. Then I added 3/4 tablespoon ground black pepper and 3/4 cup parmesan to the recipe… Cacio e Pepe Bread.

You could do the recipe as is and add 2 cups mashed bananas… Banana Beer Bread. Let you imagination go wild.

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Beer Bread

The easiest way to impress friendsa nd family with homemade bread.

Prep Time5 mins

Cook Time55 mins

Total Time1 hr

Course: Everything Else

Cuisine: American

Keyword: beer, bread, homemade

Servings: 8 slices

Equipment

• 8x4 Loaf Pan

Ingredients

• 3 cups Self-Rising Flour see notes below for substitution
• 3 Tbs. Granulated White Sugar
• 1 tsp. salt I said it wrong in the video
• 1/3 cup Unsalted Butter, melted
• 1 12-oz. bottle Good quality Beer

Instructions

• Preheat oven to 375°.

  Whisk together all dry ingredients.

  Stir in butter then beer. Do not overmix.

  Pour "dough" into a well buttered 8x4 loaf pan and bake for 50-60 minuites.

  Remove from oven when a few moist crumbs are still on the tester.
• Let cool for 10 minutes in oan them turn out and cool on rack. I love it warm but you can serve at any temperature.

Notes

If you can't find self-rising flour, you can make your own.

For each cup of regular flour, whisk in 1-1/2 teaspoons baking powder and 1/4 teaspoon salt. Make sure you whisk them well so all is well incorporated.